"Blueberry Pancake" Mug Cake [Keto, Paleo, & Gluten-free]
Easy “Blueberry Pancake” Mug Cake
Keto | Paleo | Sugar-free | Gluten-Free
Wait, 60-second pancakes in a mug?? YES PLEASE! Easy, Keto, and done in one minute, this fluffy sweet treat is perfect for breakfast OR dessert!
Net Carbs: 4.8g // Protein: 8.8g // Fat: 25.1g
286 calories
(Serving Size = 1 mug cake)
Yield: Makes 1 mug cake
INGREDIENTS:
1 Tbsp - Unsalted butter
1 - Egg
2 Tbsp - Almond Flour
1 Tbsp - Granulated Sweetener (Allulose or Erythritol)
1/2 Tbsp - Maple Extract (or vanilla if you can’t find maple)
1/2 tsp - Baking Powder
10 - 12 - Fresh Blueberries
Optional: Drizzle of your favorite sugar-free syrup
DIRECTIONS:
In a small bowl, crack the egg and beat it well. Then add the almond flour, sweetener, maple extract, and baking powder. Mix well to combine.
In a coffee mug, add the butter, and microwave it for 60 seconds to melt it completely. Then, roll the butter around in the mug to coat all the walls with the melted butter. Get as close to the top as possible. Once coated, pour the remaining butter into the bowl with the batter. Stir the butter into the batter.
Pour the batter into the mug. Gently place the blueberries on top (they will slowly sink into the batter - don’t stir them in). Place the mug gently in the microwave, and cook on HIGH for 60 seconds. Once cool enough to touch, turn over onto a plate and serve with your favorite syrup. Enjoy!!
